Tangerine wine fermentation and acceptability of formulated wine
This research studied on fermentation of wine from Sai Nam Phueng tangerine (Citrus x aurantium L.) juice and evaluated the acceptability of tangerine wine formulations. The experiment with100% juice chaptalized (25% reducing sugar) fermented under 30°C by single...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Mahasarakham University
2022-06-01
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| coleção: | Science Technology and Engineering Journal (STEJ) |
| Assuntos: | |
| Acesso em linha: | https://ph02.tci-thaijo.org/index.php/stej/article/view/246029/167513 |
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